While split pea soup is traditionally made with ham hocks, they kinda weird me out. As an alternative,I gave my soup a salty, smokey base by cooking a couple slices of bacon in the pan, removing them, and then cooking the onion, garlic and carrot in the bacony grease. Then I served the soup topped with the crispy bacon bits. Delicious!The soup called for some hearty bread to dip into it, and since the white pita went so well last week, I tried pita using a whole wheat dough. Pretty good! Not as tender as the white pita, but still poofy and tasty!
